Crispy Chicken Chimichangas with Creamy Sour Cream Sauce Recipe
This Crispy Chicken Chimichangas recipe features tender shredded chicken seasoned with a blend of spices, wrapped in flour tortillas, and fried to golden perfection. Served with a creamy sour cream sauce enriched with green chilies and a touch of butter, these chimichangas offer a delightful combination of crispy exterior and flavorful, moist filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 chimichangas 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
Chicken and Seasonings
- 2 large boneless, skinless chicken breasts
- 3 cups water
- 1 tbsp chili powder
- ½ tsp salt
- ½ tsp ground cumin
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp cayenne pepper
Vegetables and Sauce
- 1 (7 oz) can chopped green chilies, divided
- ½ cup chopped onion
- 3 garlic cloves, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup water
- 1 chicken bouillon cube
- ½ cup sour cream
- Salt and pepper, to taste
Chimichangas Assembly
- 8 (8-inch) flour tortillas
- 8 oz shredded Monterey Jack cheese
- Oil for frying (vegetable or canola oil recommended)
Instructions
- Cook the chicken: In a medium pot, combine the chicken breasts, 3 cups of water, chili powder, salt, ground cumin, black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a boil over medium-high heat, then reduce to a simmer and cook uncovered for about 15 minutes until the chicken is cooked through.
- Add vegetables: Add the chopped onion, minced garlic, and half of the green chilies to the pot. Continue simmering until the liquid reduces to about 1 cup, intensifying the flavors.
- Prepare the sauce: In a small saucepan, melt the butter over medium heat. Stir in the flour and whisk continuously for 1 minute to form a roux. Gradually add 1 cup water and crumble in the chicken bouillon cube, whisking until the sauce thickens slightly. Remove from heat and stir in the sour cream, remaining green chilies, salt, and pepper. Keep the sauce warm.
- Shred the chicken: Remove the chicken breasts from the pot and shred them finely with two forks. Mix the shredded chicken back into the reduced broth in the pot to combine flavors.
- Assemble the chimichangas: Lay one flour tortilla flat. Spoon a generous amount of the shredded chicken mixture in the center, then sprinkle with shredded Monterey Jack cheese. Fold in the sides of the tortilla and roll tightly to enclose the filling, placing the seam side down to seal.
- Fry to perfection: Heat oil in a large skillet over medium-high heat (about 350°F if using a thermometer). Carefully place chimichangas seam-side down into the hot oil. Fry, turning occasionally, until all sides are golden brown and crispy, about 3-4 minutes per side. Drain on paper towels to remove excess oil.
- Serve: Drizzle the warm creamy sour cream sauce over the chimichangas and serve immediately while hot and crispy.
Notes
- Ensure oil is hot enough before frying for a crispy texture and to avoid sogginess.
- Use a slotted spoon or tongs to handle chimichangas carefully while frying to prevent tearing.
- You can adjust the cayenne pepper to make the dish milder or spicier according to your preference.
- For a lighter version, bake the chimichangas at 400°F for 20-25 minutes, turning halfway through, instead of frying.
- Leftover chimichangas can be reheated in the oven to retain crispiness.
Keywords: chicken chimichangas, crispy chimichangas, Mexican fried tortillas, creamy sour cream sauce, shredded chicken chimichangas
